Bringing out rich flavor in a vegetable dish can be a challenge. Vegetables are often cooked with bacon or pancetta, soups are made with chicken stock, split pea soup or beans are cooked with a ham bone. How can we go to flavortown without using meat? One good way is […]
With more people eating plant based diets these days, the challenge in the cooking world and especially for restaurants is how to create great vegetable dishes without sacrificing the flavor. Stocks and broths is the answer. The base for most stocks is mirepoix ,which is covered in the recipe index […]
To make a basic turkey stock for utilizing in soups and sauces, you can use the recipes for chicken stock or dark chicken stock. This will keep it mild, neutral and very versatile. I often do this after certain holidays when stores are selling turkeys very cheap. You can use […]
The sweetly fragrant shallots are not a dish or meal in itself but it is very useful in other preparations, just like the delicate oil they are roasted in. I enjoy the sweet flavor when used as a topping for pizza or when you use the shallots and the oil […]
This is a variation of regular chicken stock. It is very useful in many recipes calling for beef or veal stock. When you need a sauce for game, roast lamb or any dark sauce for a roast you can use this recipe. The recipe is almost the same as regular […]
Chicken stock is the foundation for countless recipes, including soups, stews and sauces. Good, properly made chicken stock is why the restaurant preparation tastes so special. There are usually big cauldrons of stock simmering for hours in the back of restaurants with scrap bones and vegetable trim. You can save […]
Hello and welcome! Freshtastebud.com is about creating delicious food from basic ingredients while having fun and enjoying yourself. The recipes are based on having at least some cooking knowledge and a desire to learn more. You should be able to cook the foods for 1-4 people (scaling up for more) […]
This recipe is a a stepping stone in creating other dishes. Slowly sautéing the finely chopped vegetables in butter releases sweetness from the carrots and onions, balanced by the celery and imparts a wonderful aroma and flavor to your further creation. A combination of two parts onion, one part each […]
Welcome! I have been cooking professionally and for fun over 40 years and love it as ever. I would like to share some of the things I have learned over the years as well as some of the miscues.